Rejoicing in Recipes: Tostadas

Last week, I bought some Ortega Tostada shells. I used just buy regular tortillas and make tacos, but I wanted to do something a little different this week. So, I went with tostadas, hoping it wouldn't be too hard for the girls to eat. 

Pinto beans were super cheap at the little market over here, so I bought those this week instead of canned refried beans. I decided to make the refried beans myself. Mine came out a little dry, but once we put them on the shell and all the other toppings they were fine. Also, I felt like I was adding a lot of salt while cooking them, but apparently I need quite a bit more. They were pretty bland; but, again, once on the shell with everything else it was fine.


So, here are 2 recipes. First, the pinto bean cooking process:

Rinse 2 cups of pinto beans and pick through for any odd-looking ones to throw out. Then put beans in a large pot and cover with water and several extra inches, as they expand as they soak/cook. Bring to boil over medium high heat and boil for 3 more minutes. Turn off heat, cover and let sit for at least an hour. 

Drain the beans and put 4 cups of fresh water back in with the beans in the same pot. Bring to boil again, then simmer, covered, for 1 1/2 to 2 hours or until beans are tender enough to mash  easily with a fork. Once "mashable", add salt before removing from heat. Drain beans, leaving a little of the bean water in. Transfer to a blender or food processor and blend until smooth. If appears too dry, add a little water while blending. You can add more salt here, too, if needed. 


Second, the tostada recipe:


1 pound boneless chicken
1 package taco seasoning
Tostada Shells
Pinto/refried beans
Sour Cream
Cheese
Lettuce
Tomato
Salsa
Guacamole


Cook chicken until no longer pink. Take off heat and shred. Return to pan with taco seasoning and 3/4 cup water. Bring to boil and then reduce heat, cooking until the water is almost completely gone. Remove from  heat and leave covered.


Meanwhile, lay tostada shells on baking sheet and bake for 3-4 minutes at 350 degrees, just until warm. Remove to a plate or tortilla warmer, keeping covered.

Heat beans. Then take tostada shell and smother with beans, then seasoned chicken. Add desired toppings and enjoy!


Iris put pieces of corn on hers (we had the corn as a side). I had just cheese, sour cream and salsa on top of my meat and beans. Anything goes!